4 cupsbutternut squash, peeled, seeded, and cut into 1/4 inch cubes
1 red bell pepper, diced
1 1/4 lbchicken, sliced into 1/4 inch strips
3 tbspred curry paste
1 tbspminced ginger
1 serano chile , finely minced (optional)
1 can of coconut milk
2 tbsppeanut butter (or almond butter)
2 tbspcoconut oil
1 pouch Grain Trust Steamed Brown Rice
1Heat the coconut oil in a large saucepan over medium high heat. Add the chicken and cook until light brown, or about 5-7 minutes. Remove the chicken and set aside.
Heat the same pan, with the remaining oil from the chicken, over medium heat. Add the ginger and serano chile (if using) and cook until lightly brown and fragrant. Add the coconut milk, water, curry paste, and butternut squash. Bring mixture to a boil then reduce simmer for 5 minutes. Once the pumpkin is tender, but not completely cooked add the red pepper and chicken. Bring back to a simmer, and cook until the squash is soft when pierced with a fork.
Meanwhile, cook the Grain Trust Steamed Brown Rice according to the instructions.